Can I Taste the Zucchini in Zucchini Cookies?

The zucchini flavor should be very subtle when the vegetable is finely shredded and the cookies are prepared correctly. Brown sugar, vanilla, cinnamon, oats, and chocolate chips provide the dominant flavors. Avoid processing the zucchini into a watery puree. Fine shreds are enough to help it blend naturally into the oatmeal cookie dough without making the vegetable flavor prominent.

Do I Have to Squeeze the Water Out of Zucchini?

You should remove excess moisture before adding shredded zucchini to the dough. Spread the shreds out and blot them well with paper towels rather than adding them straight from the grater. This step makes a noticeable difference in Zucchini Cookies. Too much zucchini liquid can produce cookies that are wetter and more cake-like instead of soft and chewy.

Can I Prepare Zucchini Cookie Dough Ahead of Time?

You can prepare the dough in advance and refrigerate it before baking. The recipe already benefits from at least 30 minutes of chilling, which helps firm the dough and control spreading. For longer refrigeration, keep the dough tightly covered so it does not dry out or absorb refrigerator odors. Very cold dough may also need a few minutes at room temperature before it becomes easy to scoop.

Easy Zucchini Cookies: Soft, Chewy and Delicious

Name: Zucchini Cookies
Prep time: 20 min
Cook time: PT-496342H9M4S
Total time: PT-496342H9M4S
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) dark brown sugar, firmly packed; 1/2 cup (100 g) granulated sugar; 2 large eggs, preferably room temperature; 1 1/2 teaspoons vanilla extract; 2 1/4 cups (280 g) all-purpose flour; 1 teaspoon baking soda; 3/4 teaspoon salt; 1 teaspoon ground cinnamon, optional but recommended; 1 cup (133 g) shredded zucchini, excess moisture blotted away; 3 cups (285 g) old-fashioned rolled oats; 2 cups semisweet chocolate chips, with some reserved for topping

Description

Soft and chewy Zucchini Cookies made with finely shredded zucchini, hearty rolled oats, warm cinnamon, dark brown sugar, and plenty of semisweet chocolate chips. Blotting the zucchini and chilling the dough help create a tender, chewy texture instead of cakey cookies.

Ingredients

Scale

1 cup (226 g) unsalted butter, softened
1 cup (200 g) dark brown sugar, firmly packed
1/2 cup (100 g) granulated sugar
2 large eggs, preferably room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups (280 g) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon, optional but recommended
1 cup (133 g) shredded zucchini, excess moisture blotted away
3 cups (285 g) old-fashioned rolled oats
2 cups semisweet chocolate chips, with some reserved for topping

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Instructions

Wash and finely shred the zucchini using a box grater or food processor. Blot thoroughly with paper towels to remove excess moisture, then measure 1 cup (133 g).
In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar with an electric mixer for 1 to 2 minutes, until light and creamy.
Add the eggs and vanilla extract and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring just until almost combined.
Fold in the shredded, blotted zucchini until evenly distributed.
Stir in the rolled oats and most of the chocolate chips, reserving a small amount for topping the baked cookies.
Cover the dough and refrigerate for 30 minutes.
While the dough chills, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop rounded 1 1/2-tablespoon portions of dough onto the prepared baking sheets, leaving at least 2 inches between cookies.
Bake for 12 to 13 minutes, until the edges are set but the centers still look slightly soft.
Immediately press a few reserved chocolate chips into the tops of the warm cookies, if desired.
Allow the cookies to cool completely on the baking sheet before serving or storing.

Notes

Do not peel the zucchini before shredding; the skin is tender and blends easily into the cookies.
Blot the shredded zucchini well because excess moisture can make the cookies cakey instead of chewy.
Avoid processing the zucchini into a puree, as this can release too much water.
Use old-fashioned rolled oats rather than quick or instant oats for the best chewy texture.
Light brown sugar may be substituted for dark brown sugar, though the flavor will be slightly milder.
Milk chocolate or dark chocolate chips may be used instead of semisweet chocolate chips.
Do not overbake. The centers should remain slightly soft when the cookies come out of the oven and will continue setting as they cool.
Store cooled cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 20 minutes
Cook Time: 12-13 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 207 kcal
Sugar: 13 g
Sodium: 92 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0.2 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg